terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Abstract

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).

Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing. Each juice had been clarified with and without pectolytic enzymes and spiked with different levels of grape solids and diammonium phosphate. The purpose of this experiment plan was to create four modalities with different nitrogen / lipids balances. These musts were fermented in laboratory normalized conditions. In addition of oenological analysis, free fatty acid and sterol were quantified in grape juices. After fermentation, varietal thiols, ethyl esters, higher alcohols and their acetates have been quantified.

Results showed that the nitrogen / lipids balance of grape must affect the concentration of aromatic compounds in wine, especially on the bioconversion of higher alcohols and 3-sulfanylhexanol into their acetates. Nitrogen supplementation was thus confirmed as having a positive effect on the yeast to ester acetates production. However, for the same level of nitrogen, lipids concentration may modulate ester acetates. More generally, a positive correlation has been observed between the nitrogen / lipids ratio and quantity of ester acetates in wine. Linear relation appeared between this nitrogen / lipids ratio and acetates / higher alcohols ratio.

Consequently, the nitrogen / lipids ratio seems to be a useful indicator for the winemaker to better control the desired aroma balance in white wines.

 

1. Rollero, S.; Bloem, A.; Camarasa, C.; Sanchez, I.; Ortiz-Julien, A.; Sablayrolles, J.-M.; Dequin, S.; Mouret, J.-R.  Appl. Microbiol. Biotechnol. 2015, 99, 2291-2304.
2. Casalta, E.; Salmon, J.-M.; Picou, C.; Sablayrolles, J.-M.; Am. J. Enol. Vitic. 2019, 70 (2), 147-153.
3. Caboulet D., Roy A., Ducasse M.A., Cottereau P., Solanet D., Dagan L., Silvano A., Ortiz-jumien A. et Schneider R. (2013). Rev. des Oen. 2013, 149 S, 26-28.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Frederic Charrier1, Stephane Delpech², Laurent Dagan², Erik Casalta³, Jean-Roch Mouret³ et Philippe Cottereau⁴

1. Institut Français de la Vigne et du Vin, Château de la Frémoire, 44 120 Vertou
2. Nyseos, 53 rue Claude François, 34 080 Montpellier
3. Inrae SPO, 2 place Viala, 34 060 Montpellier
4. Institut Français de la Vigne et du Vin, 7 avenue Yves Cazeaux, 30 230 Rodhilan

Contact the author*

Keywords

white must, nitrogen, lipids, esters

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

MODULATION OF YEAST-DERIVED AROMA COMPOUNDS IN CHARDONNAY WINES USING ENCAPSULATED DIAMMONIUM PHOSPHATE TO CONTROL NUTRIENT RELEASE

Yeast-derived aroma compounds are the result of different and complex biochemical pathways that mainly occur during alcoholic fermentation. Many of them are related -but not limited- to the availability of nutrients in the fermentation medium and linked to nitrogen metabolism and biomass produced. Besides, the metabolic phase of yeast also regulates the expression of many enzymes involved in the formation of aroma active compounds. The work investigates the overall effect of continuous supplementation of nutrients during alcoholic fermentation of a grape must on the volatile composition of wines.

Read More

VOLATILE COMPOSITION OF WINES USING A GC/TOFMS: HS-SPME VS MICRO LLE AS SAMPLE PREPARATION METHODOLOGY

Wine aroma analysis can be done by sensorial or instrumental analysis, the latter involving several me-thodologies based on olfactometric detection, electronic noses or gas chromatography. Gas Chromatography has been widely used for the study of the volatile composition of wines and depending on the detection system coupled to the chromatographic system, quantification and identification of individual compounds can be achieved.

Read More

VALORIZATION OF GRAPE WINE POMACE USING PULSED ELECTRIC FIELDS (PEF) AND SUPERCRITICAL CO₂ (SC CO₂) EXTRACTION

Wine grape pomace quantitatively and qualitatively represents the most important fraction of wine waste. Namely, this by-product makes ~ 20% of the total mass of vinified grapes, and it is characterized with high concentrations of polyphenolic antioxidants, as well as grape seed oil. Hence, valorization of wine pomace, as an alternative to traditionally employed disposal, has drown considerable interest in recent years. Earlier studies were mostly focused on the extraction of phenolics, while mechanisms enhancing the extraction of lipid fraction from grape pomace, as well as their impact on the grape seed oil quality are far less investigated.

Read More

Beyond liking scores: the importance of the drinking experience to understand our consumers

The presentation will approach the understanding of wine consumers´ perception based on the experiential model suggested by Warell (2008). In this framework, wine consumption gives rise to a
variety of experiences related to the perception, understanding, and judgment of the product. These
multidimensional facets of the drinking experience can be explored by measuring affective, cognitive,
and sensory responses of consumers, which are shown to be stable regardless of the social context.

Read More

SENSORY CHARACTERIZATION OF COGNAC EAUX-DE-VIE AGED IN BARRELS REPRESENTING DIFFERENT TOASTING PROCESS

Cognac is an outstanding french wine spirit appreciated around the world and produced exclusively in the Nouvelle-Aquitaine region, and more precisely in the Cognac area. According to AOC regulations (Appellation D’origine Controlée), the spirit required at least 2 years of continuous ageing in oak barrels to be granted the title of Cognac. The oak wood will import color, structure and organoleptic complexity. The different steps during barrel-making process, such as seasoning and toasting, influence the above quality attributes in both wines and spirits.

Read More